• Preheat oven to 350 degrees. Line 1 cupcake pan with liners, set aside.
• In a medium size mixing bowl, whisk or sift together flour, cocoa powder, sugar, baking soda, baking powder, and salt.
•  In the bowl of a stand mixer, add eggs, warm water w/ espresso powder, buttermilk, oil, and vanilla. Mix on medium speed until smooth. Turn down speed to low and slowly add the dry ingredients to the wet mixture. Mix until smooth (no flour/cocoa pockets remain), about 3 minutes.
• Divide batter evenly among cups, filling ⅔ of the way full. Place in oven and bake for 20-21 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake!
• Remove from oven, allow them to sit for 3-4 minutes in the pan, and then transfer to a wire rack to cool. Prepare topping and frosting. Assemble as desired.

topping

•  In a medium saucepan over medium heat, combine heavy cream, sugar and egg yolk.
• Put the butter, salt, vanilla, nuts and coconut in a large heatproof mixing bowl and set aside.
• Heat the cream mixture and cook, stirring constantly (scraping the bottom of the pan as you stir) until the mixture begins to thicken and coats the back of a spatula (make sure your thermometer reads 170 degrees.).
• Pour the hot custard into the nut-coconut mixture and stir until the butter is melted. Cool completely to room temperature.

frosting

• In a the bowl of a stand mixer (with whisk attachment), beat the melted butter and cocoa powder powder until smooth.
• Mix in the milk and powdered sugar, beating on medium speed to spreadable consistency (add an extra splash of milk if necessary, but frosting should be fairly stiff).
• Add vanilla, light corn syrup, and pinch of salt. Beat for 20-30 seconds until light and fluffy